Go Back

Print

Sweet Corn Risotto with Goat Cheese

Cream risotto with some Michigan sweet corn and a creamy goat cheese to finish it off.

Ingredients

  • 1 1/2 c. aribio rice risotto rice
  • 2 c. fresh sweet corn kernels cut from cob
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1/2 c. red or white onion
  • 3 cloves garlic finely chopped
  • salt and pepper to taste
  • 1/2 c. chopped red bell pepper
  • 1/2 c. dry white wine
  • 6 c. chicken or vegetable stock I used some corn stock I had made
  • 2 c. spinach stemmed and cut into thin strips

For Garnish

  • 2 c. chopped cherry heirloom tomatoes
  • 2 c. arugula or spinach chopped large pieces

Instructions

  1. Melt the butter and olive oil in a large saucepan. When the oil is hot, add in the onion, bell pepper and garlic and saute for 4-5 minutes. Add in the rice and stir until translucent. Stir in the corn now and start adding the hot broth one ladle at a time until each addition is absorbed into the rice. Keep going until you have added 5-6 cups of broth and the rice is nice and creamy.  You want to be able to draw a spoon through it and have the mixture slowly go back together. You don't want big clumps on each side of the spoon. Now add in the goat cheese and spinach and stir until melted. 


    First time I made this in Chicago, we made it in my daughter-in-law's Instapot. At home I did the traditional method which takes much longer. Here's the Instapot version:

    Put the butter and olive oil in the instapot and heat; when hot add the red onion, bell pepper and garlic and saute for 4-5 minutes then add in the rice and saute that until it starts to get a little translucent. Now add in only 4 cups of broth and the wine. (You don't use the 6 cups called for in the traditional recipe.) Set your insta pot for 6 minutes. When the rice is done, open the lid and add in the goat cheese that you have broken in pieces and add the spinach or arugula and stir until the cheese has melted. Serve immediately with the cherry tomato garnish.